- Classic Caprese Salad:
- A simple yet elegant Italian salad featuring ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze.Ingredients:
- 2-3 ripe tomatoes, sliced8 oz fresh mozzarella (bocconcini or sliced), drainedHandful of fresh basil leaves2 tbsp balsamic glaze1 tbsp extra virgin olive oilSalt and black pepper to taste
- Arrange alternating slices of tomato, mozzarella, and basil leaves on a plate.
- Drizzle with balsamic glaze and olive oil.
- Season with salt and pepper. Serve immediately.
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- Quinoa & Roasted Vegetable Salad:
- A hearty and nutritious salad packed with protein from quinoa and flavor from roasted seasonal vegetables.Ingredients:
- 1 cup cooked quinoa1 cup mixed roasted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, red onion), diced1/4 cup crumbled feta cheese (optional)2 tbsp chopped fresh parsleyLemon Vinaigrette: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt and pepper to taste.
- Preheat oven to 400°F (200°C). Toss diced vegetables with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese (if using), and parsley.
- Whisk together vinaigrette ingredients. Pour over the salad and toss to combine. Serve warm or chilled.
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- Strawberry Spinach Salad with Poppy Seed Dressing:
- A refreshing and vibrant salad that combines sweet strawberries with savory spinach, crunchy nuts, and a tangy dressing.Ingredients:
- 5 oz fresh spinach1 cup sliced fresh strawberries1/4 cup candied pecans or walnuts2 tbsp crumbled goat cheese (optional)Poppy Seed Dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp poppy seeds, salt and pepper to taste.
- In a large bowl, combine spinach, strawberries, candied pecans, and goat cheese (if using).
- Whisk together all poppy seed dressing ingredients until well combined.
- Pour dressing over the salad and toss gently to coat. Serve immediately.
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- Mediterranean Chickpea Salad:
- A zesty and filling salad loaded with fresh vegetables, chickpeas, and a bright lemon-herb dressing.Ingredients:
- 1 (15-oz) can chickpeas, rinsed and drained1 cucumber, diced1 red bell pepper, diced1/2 red onion, finely chopped1/2 cup pitted Kalamata olives, halved1/4 cup chopped fresh parsley1/4 cup crumbled feta cheese (optional)Lemon-Herb Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, salt and pepper to taste.
- In a large bowl, combine chickpeas, cucumber, red bell pepper, red onion, olives, parsley, and feta cheese (if using).
- Whisk together dressing ingredients. Pour over the salad and toss well.
- Chill for at least 30 minutes before serving to allow flavors to meld.
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